Tuesday, July 27, 2021


Glycerol serves as the alcohol backbone for a wide variety of lipids. Fatty acids generally do not occur in nature as free acids, but primarily as esters with glycerol called glycerides.

Glycerides, more correctly known as acylglycerols, are formed from the fatty acyl-CoA or, more probably, the fatty acyl carrier protein (ACP) and l-α-glycerophosphate.

Glycerol may be fully acylated (triacylglycerols or triglycerides) or only partially acylated (mono- and diacylglycerols or mono- and diglycerides).

Acylglycerols constitute the majority of lipids in the body. Triacylglycerols also known as triglycerides are the major lipids in fat deposits and in food, and their roles in lipid transport and storage and in various diseases such as obesity, diabetes, and hyperlipoproteinemia.

Triacylglycerols are the major components of natural fats (solid) and oils (liquid). For example, triglycerides represent up to 95% of vegetable oils from soybean, peanut, and other high oil content seed.

The acylglycerols, are the common emulsifiers in the food, cosmetic and pharmaceutical industries. Monoacylglycerols are minor components which can be found in both animal fats and plant oils. Due to their excellent emulsifying properties, Monoacylglycerols are widely applied in various food processing fields as an emulsifier.

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